Coconut-Cream Cheese Flan

Name: Coconut-Cream Cheese Flan
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 10
Cuisine: Spanish, European
Ingredients: 227 grams pkg. PHILADELPHIA Cream Cheese, cubed, softened; 5 eggs; 340 grams can evaporated milk; 118 milliliters BAKERS ANGEL FLAKE Coconut, toasted; 1 teaspoon rum extract; 473 milliliters sugar, divided; 158 milliliters thawed COOL WHIP Whipped Topping

The recipe Coconut-Cream Cheese Flan is ready in around 6 hours and 20 minutes and is definitely an excellent gluten free option for lovers of European food. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 349 calories, 7g of protein, and 16g of fat. This recipe serves 10. A mixture of philadelphia cream cheese, cool whip whipped topping, evaporated milk, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat oven to 350F.

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Oven

Cook 1 cup sugar in small saucepan on medium heat until melted and deep golden brown, stirring constantly. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom of pan.

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Sugar

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Sauce Pan

Frying Pan

Blend milk and cream cheese in blender until smooth.

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Cream Cheese

Milk

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Blender

Add remaining sugar, eggs, coconut and rum extract; blend until smooth.

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Rum Extract

Coconut

Sugar

Egg

Pour over syrup in pan; place 9-inch pan in large shallow pan.

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Syrup

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Frying Pan

Add enough hot water to large pan to come halfway up side of 9-inch pan.

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Water

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Frying Pan

Bake 50 min. to 1 hour or until knife inserted near center of flan comes out clean. Cool. Carefully remove flan from water. Refrigerate 4 hours. When ready to serve, unmold flan onto plate.

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Water

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Oven

Knife